Puerto Rican Rice and Beans (Habichuelas Guisadas)
40 min
Stewed kidney beans with sofrito, tomato, potatoes and olives, seasoned with sazón and adobo; served over rice.
| 1 tablespoon oil | Sauté sofrito in oil, 2–3 min | Add tomato sauce, beans, water, sazón, ham packet, adobo, garlic powder, oregano & pepper; stir | Add potatoes & olives; bring to boil | Simmer over low heat, 30 min until potatoes tender |
| 2 heaping tablespoons sofrito | ||||
| 225 g tomato sauce | ||||
| 2 cans (15-16 ounces / 425-450 g) kidney, red or pink beans, drained and rinsed | ||||
| 360 ml water | ||||
| 1 packet Sazón with Coriander and Annatto (Culantro and Achiote) | ||||
| 1 packet ham flavor (optional) | ||||
| 1 teaspoon adobo | ||||
| 1/2 teaspoon garlic powder | ||||
| 1/4 teaspoon dried oregano | ||||
| Ground black pepper, to taste | ||||
| 2 tablespoons Manzanilla or Spanish pimento-stuffed olives | ||||
| 225 g potatoes, peeled and diced into large chunks |
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